Mushroom & Chickpea Pasta
Mushroom & Chickpea Pasta
Why more people aren’t putting chickpeas (garbanzo beans) in their pasta is a travesty! Adding a hearty, nuttiness and texture. Chickpeas are a go-to for me.
1 Pack Farfalle Pasta (bow ties) 1 Can Chickpeas (Garbanzo Beans) 3-4 Tbsp Olive oil 1 Garlic clove Minced 1 Lemon Juice 1 Pack Mushrooms Sliced 1 Bunch Parlsey Fresh Boil your pasta as per the pack instructions. Drain and put aside in a large bowl
Drain your chickpeas, set aside
Clean your mushrooms and roughly chop
In a pan, warm up some minced garlic and olive oil on a medium heat (1 minute)
Add your mushrooms to the pan and mix with the garlic and olive oil. Add a few more glugs of oil.
After they have cooked together (about 8-9 minutes) remove and add to the bowl where your pasta is.
Fold in your chickpeas, squidge half the lemon into it and add a handful of chopped fresh parsley. Voila!
A quick, easy and filling vegetarian pasta (even carnivores would be happy to eat).
Keyword vegetarian, pasta, chickpeas
